Old-Fashioned Vanilla Butter Cake

A soft, fluffy vanilla butter cake made from scratch with simple ingredients—just like mom used to make.

My mom was known for her homemade cakes. She rarely used a boxed mix—everything was made from scratch, just the way she learned.

This cake came from her recipe box, and it’s one she made often. Her secret was simple: mix it well. She always said the batter should look light, fluffy, and almost like whipped topping when it’s ready.

The result is a soft, tender cake with a rich vanilla flavor—perfect for frosting or serving just as it is. It’s simple, dependable, and full of that homemade goodness that never goes out of style.

Ingredients:

2 c. white sugar
1 c. butter, softened
4 eggs, room temperature
2 Tbs. vanilla extract
3 c.  flour
3 1/2 tsp. baking powder
1/4 tsp.  salt
1 1/2 c. whole milk, room temperature

Directions:

Preheat oven to 350°F. Grease and flour the bottom of a 9x13-inch baking pan.

In a large mixing bowl, beat butter and sugar together for about 5–8 minutes, until light, fluffy, and pale in color.

Add eggs one at a time, beating well after each addition (about 3 minutes per egg). Stir in vanilla.

In a separate bowl, whisk together flour, baking powder, and salt.

Reduce mixer speed to low. Add 1/3 of the flour mixture, beating well. Then pour in 1/3 of the milk, beating well. Repeat until all is added, mixing thoroughly, scraping the bowl as needed.

Batter should be light, fluffy, and smooth—similar to thick whipped topping.

Pour into prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick comes out clean.

Remove cake from the oven and place the pan on a wire rack for 10 minutes. Invert the cake onto wire rack; remove pan and let cake cool completely before frosting.

Tips for Best Success:

• Use room temperature ingredients (very important)
• Cream butter and sugar long enough—it builds structure
• Scrape the bowl often for even mixing
• Bake until just done—don’t overbake

Variations & Substitutions:

• Lemon version: Add 1 tablespoon lemon zest
• Almond flavor: Replace 1 tsp vanilla with almond extract
• Layer cake: Divide into two 9-inch round pans
• Cupcakes: Bake 18–22 minutes
• Buttermilk option: Substitute milk for buttermilk for tang

Serving Suggestions:

• Frost with buttercream or chocolate frosting
• Dust with powdered sugar for a simple finish
• Serve with fresh berries and whipped cream
• Great base for birthday or celebration cakes

How to Store:

• Room temp: Covered, up to 3 days
• Refrigerator: Up to 5 days
• Freeze: Wrap tightly and freeze up to 2 months

Frequently Asked Questions:

Why is my cake dense?
Usually from under-creaming butter and sugar or too little flour.

Can I use a hand mixer?
Yes, just make sure to cream long enough.

Can I reduce the sugar?
Slightly, but it affects texture—best to keep as written.

What frosting works best?
Classic vanilla or chocolate buttercream works beautifully.

 

 

Old-Fashioned Banana Cake with Crumb Topping

A Moist Banana Cake with Brown Sugar Cinnamon Streusel

Most of the time, when bananas turned brown on the counter, my mom would make banana bread. But now and then, she would surprise us with something a little more special — banana crumb cake.

This cake is soft, moist, and slightly rich, with warm cinnamon tucked into every bite. The buttery brown sugar crumb topping melts into the cake as it bakes, creating little pockets of sweetness throughout. And the simple vanilla glaze drizzled over the warm cake makes it feel just a little extra special.

It’s the kind of cake that feels right at home on the kitchen table with a cup of coffee in the afternoon, or served as a sweet treat after supper. It’s simple, comforting, and made from ingredients most of us already have in the pantry.

If you have ripe bananas sitting on the counter, this is a wonderful way to turn them into something truly cozy.

Ingredients:  

Crumb Topping:

8 Tbs. cold butter, cubed
1 c.  flour
1 c. light brown sugar
1 tsp. cinnamon

Banana Cake:

4 medium ripe bananas
8 Tbs.  butter, melted
1 3/4 c.sugar
2 eggs
1 tsp. vanilla extract
2 c.  flour
1 Tbs. baking powder
1 tsp. salt
1/2 to 1 tsp. cinnamon
1 c. milk

Glaze:

1 c. powdered sugar
1 Tbs. milk
1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Spray or butter the bottom of a 9" x 13" cake pan.

In a large bowl, combine cold butter, flour, brown sugar, and cinnamon. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture looks crumbly. Set the crumb topping aside as you make the cake.

In a large bowl, mash the bananas until smooth.

Add the melted butter, sugar, eggs, and vanilla. Whisk until thoroughly combined.

In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.

Add half of the dry ingredients to the banana mixture. Mix just until combined. Stir in half of the milk. Repeat with remaining flour and milk, mixing gently until incorporated. Do not overmix.

Pour half of the cake batter into the prepared pan.

Sprinkle half of the crumb mixture over the batter. Repeat with remaining batter and crumb topping.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool slightly before adding glaze.

Make the Glaze:

In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.

Serve and enjoy.

Tips for Best Success:

• Use very ripe bananas.  The darker and more speckled they are, the sweeter and more flavorful your cake will be.
• Do not overmix the batter.  Mix just until the ingredients are combined. Overmixing can make the cake dense instead of soft and tender.
• Keep the crumb butter cold.  Cold butter creates the best crumb texture. If it gets too soft, place it in the refrigerator for a few minutes before mixing.
• Layer evenly.  Spreading the batter gently and evenly helps the crumb topping distribute nicely throughout the cake.
• Check early for doneness.  Ovens vary. Start checking at 45 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Variations and Substitutions:

• Stir 1/2 cup chopped walnuts or pecans into the batter or sprinkle over the crumb topping.
• Fold in 1/2 to 1 cup semi-sweet chocolate chips for a chocolate banana version.
• Replace half the granulated sugar with brown sugar for a deeper caramel flavor.
• The cake is delicious on its own if you prefer something less sweet.
• Mix 8 oz softened cream cheese with ¼ cup sugar and 1 egg. Drop spoonfuls over the first layer of batter and swirl before adding crumbs.

Serving Suggestions:

• Serve slightly warm with a cup of coffee or tea.
• Add a scoop of vanilla ice cream for dessert.
• Dust lightly with powdered sugar instead of glaze for a simple finish.
• Serve at brunch alongside scrambled eggs and fresh fruit.
• Cut into small squares for potlucks or church gatherings. 

This cake works beautifully for breakfast, brunch, dessert, or afternoon coffee time.

How to Store:

• Room Temperature: Cover tightly and store for up to 3 days.
• Refrigerator:  Store covered for up to 5 days. Let slices come to room temperature or warm slightly before serving.
• Freezer:  Wrap tightly in plastic wrap and then foil. Freeze up to 3 months. Thaw overnight in the refrigerator.

Frequently Asked Questions:

Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid before using to prevent a dense cake.

Why is my cake dense?
Too much banana liquid or overmixing can make the cake heavy.

Can I make this in a smaller pan?
Yes, but baking time will vary. Two 8-inch square pans also work well.

Can I skip the crumb layer in the middle?
You can. Simply spread all the batter in the pan and top with the crumb mixture.

Can I make this ahead of time?
Yes. It actually tastes even better the next day as the flavors settle.

Can I turn this into muffins?
Yes. Fill muffin tins 3/4 full and bake at 350°F for 18–22 minutes.

Grandma’s Lemon Celebration Cake

 Fresh Zest, Sweet Memories, and a Creamy Lemon Buttercream

One year, my mom’s brother sent her a box of lemons he had grown himself. They were enormous, fragrant, and bursting with flavor — far better than anything from the store. My mom couldn’t wait to bake with them, and this lemon cake became one of the sweetest results. It was so good that she made again to celebrate my Grandmother's 65 birthday.  

This cake is soft, tender, and bright with fresh lemon zest and juice. The cream cheese buttercream adds just enough richness to balance the citrus. It’s the kind of cake that feels special but still homemade — the kind you bring to the table with pride.

Ingredients:

3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened to room temperature
1 3/4 c. sugar
3 large eggs, room temperature
2 tsp.  vanilla extract
1 c. milk, at room temperature
1 heaping Tbs. lemon zest (about 2 lemons)
1/3 c. fresh lemon juice (about 2 lemons)

Cream Cheese Buttercream Frosting

1 c. unsalted butter, room temperature
1 - 8 oz. pkg. cream cheese, room temperature
4 1/2 c. powdered sugar
2 Tbs. fresh lemon juice
1 tsp. vanilla extract
pinch salt, to taste 

Directions: 

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then lightly grease the parchment again.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar on high speed for about 3 minutes, until light and creamy. Scrape down the bowl as needed.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Beat for about 2 minutes until smooth and well combined.

Reduce mixer speed to low. Add the dry ingredients and mix just until combined. Do not overmix.

Add the milk, lemon zest, and lemon juice. Mix just until incorporated. The batter will be slightly thick.

Divide the batter evenly between the prepared pans.

Bake for 21–26 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 10–15 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting.

Beat the butter on medium speed for about 2 minutes until creamy.

Add the cream cheese and beat until smooth and fully combined.

Add powdered sugar, lemon juice, vanilla extract, and a pinch of salt.
Mix on low speed until incorporated, then increase to high and beat for 3 minutes until light and fluffy.

If frosting is too thin, add more powdered sugar.

If too thick, add a small splash of lemon juice. 

If the cake layers are domed, level one layer so it sits flat.

Place the flat layer on a cake stand or serving plate. Spread about 1 cup of the frosting evenly over the top.

Place the second cake layer on top of the frosting, (flat side down for best stability).

Frost the top and sides with the remaining frosting.

Refrigerate for 30–45 minutes before slicing. This helps the cake hold its shape.

Store leftover cake tightly covered in the refrigerator for up to 5 days.

Tips for Best Success:

• Use fresh lemon juice and zest for the best flavor.
• Make sure all ingredients are at room temperature.
• Don’t overmix the batter—this keeps the cake tender.
• Chill the cake before slicing for neat layers.
• Wipe the knife between slices for clean presentation.

Variations and Substitutions:

• Extra lemon flavor: Add ½ teaspoon lemon extract
• Lighter frosting: Use whipped cream frosting instead
• Sheet cake option: Bake in a 9x13 pan (adjust baking time to 30–35 minutes)
• Cupcakes: Bake 18–22 minutes
• Berry addition: Add a layer of fresh strawberries or raspberries between layers

Serving Suggestions:

• Serve with fresh berries on the side
• Garnish with lemon slices or zest
• Pair with tea or coffee
• Perfect for birthdays, brunch, or spring gatherings

How to Store:

• Refrigerator: Store covered for up to 5 days
• Freezer: Freeze unfrosted layers up to 2 months
• Before serving: Let sit at room temperature 20–30 minutes for best texture

Frequently Asked Questions:

Can I use bottled lemon juice?
Fresh is strongly recommended for the best flavor.

Why is my cake dense?
Overmixing or too much flour can cause density.

Can I make this ahead of time?
Yes. Bake layers a day ahead and frost the next day.

Does it need to be refrigerated?
Yes, because of the cream cheese frosting.

Can I reduce the sugar?
Slightly, but it may affect texture and moisture.

Pumpkin Cake

Easy Pumpkin Cake with Rich Cream Cheese Frosting

There’s something comforting about the smell of pumpkin and warm spices baking in the oven. This pumpkin cake is a family favorite—moist, flavorful, and topped with a rich cream cheese frosting. It’s the kind of dessert that feels right at home on the table during fall, holidays, or any time you’re craving something cozy.

Ingredients:

2 c.. flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 c. vegetable oil
4 large eggs
1 c. brown sugar
1/2 c. white sugar
1 (15 ounce) can pumpkin
1 1/2 tsp. vanilla

Cream Cheese Frosting:  Optional

1 (8 oz.) room temperature cream cheese
1/2 c. room temperature butter
3 c. powdered sugar
1 tsp. vanilla

Directions:  

Preheat your oven to 350°F and lightly butter, grease or spray a 9×13-inch baking pan. 

In a large mixing bowl, beat together the vegetable oil, eggs, brown sugar, white sugar, pumpkin, and vanilla until smooth and well combined. 

Stir in the cinnamon, pumpkin pie spice, baking soda, and baking powder until evenly incorporated. 

Add the flour and mix gently on low speed until combined, then slightly increase the speed until the batter is smooth. Be careful not to overmix.

Pour the batter into the prepared pan and spread it evenly. 

Bake for 30 to 36 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

To prepare the frosting, beat the cream cheese and butter together until smooth and creamy. 

Gradually add the powdered sugar and vanilla, beating first on low to incorporate, then on high for about two minutes until fluffy. 

Adjust the consistency with a little milk if the frosting is too thick, or add more powdered sugar if too thin. Spread the frosting over the cooled cake and refrigerate for about 30 minutes before cutting.

 Tips for Best Success:

• Use room-temperature cream cheese and butter for a smooth frosting. 
• Avoid overmixing the cake batter to keep it moist and tender. 
• Ensure the cake cools completely before frosting to prevent melting. 
• Always check doneness with a toothpick; it should come out clean or with a few crumbs.

 Variations and Substitutions:

• Cupcakes: Make 24–28 cupcakes. Bake at 350°F for 18–21 minutes.
• Gluten-Free: Substitute with 2 cups gluten-free flour blend.
• Spices: Adjust cinnamon and pumpkin pie spice to taste. Nutmeg or ginger can be added for extra warmth.
• Frosting Alternatives: Use a simple powdered sugar glaze or whipped cream topping.

Serving Suggestions:

• Serve warm with a cup of coffee, hot cocoa, or spiced tea.
• Pair with vanilla ice cream for a decadent dessert.
• Decorate cupcakes with frosting and a light sprinkle of cinnamon or chopped nuts. 

How to Store:

• Store in an airtight container in the refrigerator for up to 5 days.
• Cupcakes can also be stored in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days.
• The cake can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator before serving. 

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?
Yes, use 2 cups of cooked, mashed pumpkin and adjust moisture as needed.

Can I make this cake dairy-free?
Yes, substitute non-dairy butter and cream cheese alternatives.

Do I have to use cream cheese frosting?
No, a simple powdered sugar glaze or whipped cream topping works just as well.

Can this cake be made in a different pan?
Yes, a 9×9-inch pan can be used, though baking time may need adjustment.

Raisin Streusel Coffee Cake

What could be better for breakfast, or served as a dessert, than Raisin Streusel Coffeecake? Buttery, rich cake, with a layer of cinnamon streusel and raisins in the center. More streusel and raisins are sprinkled on top. Finally, lemon icing is drizzled over the streusel.

 

Serve this cake with coffee, and you have a wonderful breakfast or lunch treat.  It's certain to please your whole family.

Streusel

2/3 c. flour

2/3 c. sugar

3/4 tsp. cinnamon

4 Tbs. butter or margarine

 

Cake

1/2 c. butter or margarine

3/4 c. sugar

1 Tbs. grated lemon peel

1/2 tsp baking powder

1 tsp. vanilla extract

3/4 tsp. soda

1/4 tsp. salt

2 large eggs

2 c. flour

1 c. sour cream

1/2 c. raisins

 

Icing

3/4 c. confectioners' sugar

1 Tbs. lemon juice

1/3 c. raisins

Directions:

 

Heat oven to 350°. Lightly grease an 8-inch baking pan.

Prepare the streusel.

In a small bowl, combine flour, sugar and cinnamon. Cut in the butter with two table knives held together in your hand, or you can use a pastry cutter or a food processor. The mixture should resemble coarse crumbs. Place the flour mixture in the refrigerator while you assemble the cake.

In a mixing bowl, combine butter, sugar, lemon peel, baking powder, vanilla, soda and salt.  Beat the mixture with a mixer on high speed until light and fluffy. This may take about 3 minutes.

Add eggs, 1 at a time, beating well after each addition. The mixture may look curdled, but don't worry, this is a natural reaction.

Turn the mixer speed to low.  Alternating between the flour and the sour cream, beginning and ending with flour, mix each addition into the batter until combined.  The batter will be thick.

Spread half the batter in the prepared pan. 

 

Remove the streusel from the refrigerator.  Sprinkle a 1 /2 cup streusel over the batter. Then, add the raisins over the streusel.  

Drop spoonfuls of the remaining cake batter on top, then spread it gently into an even layer. 

Sprinkle with remaining streusel. With the back of a spoon, lightly press the streusel into the batter.

Bake 55 to 60 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, while you make the icing.

For the icing, combine powdered sugar and lemon juice, in a small bowl. Mix until smooth. Dip a fork or a spoon into the icing, then drizzle the icing over the top of the cake. 

Sprinkle the raisins over the top. Let stand until icing dries. 

 

Serve and enjoy.

Overnight Coffee Cake

Occasionally, I like to treat my kids with something special for breakfast. This overnight coffee cake is super simple to make, and it tastes, so good.  

By preparing the cake the night before and setting it in the refrigerator, you don't have to get up early to make it.  All you do is take it out of the refrigerator and place it in the preheated oven.  What better way to wake up the family then with the scents of cinnamon and nutmeg wafting through the house.

This recipe does call for nuts, but you can leave them out.  I rarely add nuts to our recipes.  We aren't allergic to them, we just don't like them in our food.

Ingredients

3/4 cup butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 c. buttermilk *
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. nutmeg

Topping

3/4 c. brown sugar
1 tsp. cinnamon
1/2 c.Pecans or walnuts (Optional)

Directions

 

Grease and flour a 9 x 13-inch cake pan.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs and buttermilk. Mix thoroughly.

Stir in the baking powder, soda, salt cinnamon and nutmeg.

Mix in the flour until the better is smooth.

Pour the batter into the prepared cake pan.

  

In a small bowl, combine the topping ingredients of brown sugar, cinnamon and nuts, if desired.

 

Sprinkle half of this mixture over the top cake batter. Take a knife and cut through the batter to swirl the sugar and cinnamon mixture through the cake batter. Then, sprinkle the remaining sugar cinnamon mixture evenly over the top of the cake.  Do not cut through or swirl this. 

 

Cover the pan with clear plastic, or foil, and place in the refrigerator for 8 hours or longer.

The next morning, preheat oven to 350°.

 
Remove the coffee cake from the refrigerator and take off the plastic wrap.

Bake 35 to 45 minutes, or until cakes tests done with a toothpick. To test, insert a toothpick in the center of the cake. If it comes out clean, you know it is done. 

 

Cut while the coffee cake is still warm. Eat and enjoy. 

 

Notes *

 

If you don’t have buttermilk, you can substitute it by mixing the milk, add 1 tablespoon vinegar.    Allow the mixture to sit for 5 minutes before adding it to your cake. Don't worry when the milk turns lumpy, because that is what it is supposed to do.  

 

Banana Cupcakes

These cupcakes are moist and they taste so good. They are good on their own, or you can frost them with the buttercream frosting. If you have very ripe bananas, this is a great recipe to use them up, so they do not go to waste. 

Ingredients

12 cupcake liners (optional)
1 1/2 c. sugar
1/2 c. shortening, butter, or margarine
2 eggs (slightly beaten)
3 very ripe bananas, mashed
1/4 c. sour milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 to 1 cup nuts (optional)

Buttercream Frosting  

3 c. powdered sugar
1/3 c. butter or margarine, softened
1 tsp. vanilla
1–2 Tbs. milk

Instructions

Preheat oven to 350°. Line muffin tines with cupcake papers, or lightly spray or grease the cupcake pan.

In a bowl, combine sugar and shortening.  Mix until it is light and fluffy.

Beat in the eggs, one at a time.  Beating well after each addition. 

Mix in the mashed bananas until the mixture is smooth.

Pour in the sour cream and vanilla, beating until thoroughly combined.

Add the baking powder, baking soda, salt and flour. Mix until combined.

Stir in nuts, if desired.

Pour the batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

When the cupcakes are cooled, it is time to make the frosting.

In a bowl, combine powdered sugar and butter.  Mix until smooth.

Pour in vanilla and 1 tablespoon milk.  Beat the mixture until smooth.  Keep beating in a little more milk until you get the frosting the right consistency for spreading. You may also add a few drops of food coloring to the frosting to make it a different color.  

Frost the tops of the cupcakes. Serve and enjoy!

 Pumpkin Spice Streusel Coffee Cake

This Pumpkin Spice Cake is moist and full of flavor. You'll find a streusel layer made with brown sugar, butter and cinnamon in the middle and over the top. A creamy glaze is then poured over the warm cake. It's a delicious cake to serve for breakfast, dessert or anytime.

Ingredients

Streusel

1/4 c. all-purpose flour
1/2 c. finely chopped pecans (optional)
1/2 c. brown sugar
3 Tbs. butter, melted
1 tsp ground cinnamon

Cake

1/2 c. vegetable oil
2 c. flour
1/2 tsp. fine salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c.  pumpkin puree
1/2 c.sour cream, room temperature
2 large eggs, beaten
1/2 c.  brown sugar
1/2 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda

Glaze:

2 Tbs. butter, melted
1 c. powdered sugar
1 to 2 Tbs. milk
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease or spray the bottom of an 8-inch square baking pan.

Prepare the streusel. 

In a bowl, combine flour, pecans, brown sugar, butter and cinnamon together.  Mix well until the mixture is crumbly. Set aside.

In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Mix together and set aside.

In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, sour cream and eggs.  Mix thoroughly until well blended. The batter will be thick and that is fine.

Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well. Fold the ingredients together only until combined. Do not over mix. 

Pour half of the batter into the prepared pan.  Sprinkle half of the streusel over the top of the batter. Carefully spread the rest of the pumpkin batter over the top of the streusel then sprinkle the remaining streusel over the top.  Or you can just pour the entire batter into the prepared pan and then sprinkle all the streusel mixture over the top of the batter. 

Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven and allow it to cool for about 30 minutes, while you make the glaze.

Melt the butter in a saucepan.  Remove from heat and allow the butter to cool for a couple of minutes. Add powdered sugar, 1 tablespoon milk and vanilla.  Whisk together until smooth.  Add more milk if the mixture is too thick.

Pour the glaze over the top of the warm, but not hot cake.

Combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!

Applesauce Cake With Caramel Frosting

 

This Applesauce Cake With Caramel Frosting is an older recipe.  It is a moist and sweet treat that is full of wonderful spices like cinnamon, allspice and cloves. It does not take long to put together, and you probably have everything you need right in your pantry.

Ingredients

1 c. shortening
2 1/2 c. applesauce
2 c. sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. salt
3 c. flour
3 tsp. baking soda
1 egg
1/2 c. margarine or butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Directions

Preheat oven to 350°. Grease a 13 x 9-inch baking pan. 

In a large saucepan, melt the shortening.

Stir in applesauce, sugar cinnamon, allspice, cloves and salt. Mix well and heat through. Remove from heat.

Stir in flour, and baking soda. Mix thoroughly.

Beat in the egg.

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Frosting

In a saucepan, combine margarine or butter and brown sugar.  Cook and stir over low heat until the margarine is melted. 

Pour in milk.  Bring the mixture to a boil, stirring constantly. Remove from heat and cool.

Gradually add in the powdered sugar, beating well after each addition.  Beat with a hand held mixer until the frosting is smooth and spreading consistency.  

Frost the cooled cake.

Ooey Gooey Pumpkin Butter Cake

 

This is one cake recipe that we have made several times.  It is that good! However, it is not one to be made and eaten if you are watching calories or on a diet.

Ingredients Crust

1 yellow cake mix
1 egg
1/2 c. butter, melted

Cake Ingredients

1 (8 oz.) cream cheese, room temperature
1 (15 oz.) can pumpkin puree
1/2 c. butter, melted
3 eggs
1 tsp. vanilla
2 tsp. pumpkin pie spice
2 c. powdered sugar

Directions

Preheat oven to 350°.  Lightly grease or spray the bottom of a 9 x 13-inch cake pan.

In a bowl, combine cake mix, egg and butter. Mix with a wooden spoon.  The batter will be very stiff, like a soft dough.  

Press this crust mixture into the bottom of your prepared cake pan. 

In the same mixing bowl that you made the crust in above, add the cream cheese and pumpkin purée. Beat with an electric mixer until smooth. 

Pour in the butter, eggs and vanilla.  Mix until well combined. 

Turn the mixer to the lowest setting possible. Mix in the pumpkin pie spice and powdered sugar, until thoroughly combines. 

Pour over the crust mixture. 

Bake for 45 to 50 minutes. The cake is done when the outer edges are set, but the middle will still be soft.  If you bake it until the middle section is completely firm, you will lose the ooey gooey center. 

Let the cake cool before serving. You can serve this with whipped cream, if you like.

Pumpkin Earthquake Cake

This recipe is not for those who are counting calories. For us, it is more of a special treat.  In this recipe, it does call for butter in the cake mix, but you can use vegetable oil instead.

Ingredients

1 (15.25 oz.) box Spice Cake mix
3 eggs
1 (15 oz.) can 100% pumpkin, not pie mix
3/4 c. milk
1/2 c. butter, melted
1/3 c. brown sugar or white sugar
2 tsp. pumpkin pie spice

Cream Cheese Filling

1 (8 oz. pkg.) cream cheese
1/2 c. butter, melted
2 1/2 c.  powdered sugar
1 c. chocolate chips or white chocolate chips or a mixture of both

Directions

Preheat oven to 350°. Grease or spray a 9 x 13-inch cake pan. Set aside

In a large mixing bowl, combine cake mix, eggs, pumpkin, milk, butter, sugar and pumpkin pie spice.  Beat well until thoroughly combined.

Pour the batter into the prepared cake pan. Set aside while you prepare the Cream cheese filling.

In a medium bowl, combine cream cheese, and butter.  Beat until light and smooth. 

Turn the mixer to low and add 1 cup of the powdered sugar.  Mix until combined, then turn the mixer up and beat well. Continue to add the powdered sugar in this way until it is all incorporated and thoroughly blended. 

With a kitchen tablespoon, scoop some of the cream cheese filling and drop it on top of the cake.  Continue to place spoonfuls of the filling over the top of the cake batter.  Then, taking a knife, cut through the cake batter and filling to swirl the two together. Do not over mix, you want it to be a marbled effect. 

Sprinkle the chocolate chips over the top of the cake. 

Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool completely before cutting and serving.

Blueberry Cake

This blueberry cake is moist and delicious. Serve it with ice cream, or a dollop of whipped cream. This is so good, you can have some for breakfast, dessert, or as a snack when you want something good and tasty to eat.

Ingredients

2 c. blueberries
1/4 c. flour, for the blueberries
1/2 c. butter
1 c. sugar
zest from 1 lemon
1 egg
1 tsp. vanilla
1/2 c. butermilk
1 3/4 c. flour
1/2 tsp salt
2 tsp. baking powder
1 Tbs. sugar, to sprinkle over the batter

Directions

Preheat oven to 350°. Spray or lightly grease a 9-inch square baking pan.

In a bowl, combine blueberries and flour.

Cream butter and sugar together until light and fluffy.

Add lemon zest. Mix well.

Add egg and vanilla.  Beat well until thoroughly combined. 

In a bowl, combine flour, salt, and baking powder. 

Mix in half of the flour into the batter.  Stir until well blended. 

Pour in the buttermilk.  Stir until combined. 

Add in the rest of the flour mixture, stirring to combine.

Add the blueberries into the batter.  Stir gently just until mixed in. 

Pour the batter into the prepared pan, spreading it out evenly.

Sprinkle the sugar over the top of the batter.

Bake for 45 minutes or until a toothpick, when inserted in the center of the cake, comes out clean.

Cool completely before serving.   Serve with ice cream, or whipped cream, if desired.

Brown Sugar Pound Cake

This brown sugar cake bakes up into a very moist cake. The cake is flavored with toffee bits and pecans in the batter. If you like caramel, and cake, you'll love this pound cake.

Ingredients

1 1/2 c. butter
2 c. brown sugar
1 c. sugar
5 eggs
1 tsp. vanilla
1 c. whole milk *see notes
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. pecans chopped, (optional)
1 (8 oz.) bag toffee bits (Optional)

Caramel Frosting

1/4 c. butter
1/2 c.  brown sugar
1/4 c. milk
1/2 tsp. vanilla
2 c. powdered sugar

Directions

Preheat oven to 325°.  Grease and flour a 10-inch  pan.

In a mixing bowl, cream together the butter, brown sugar and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. 

Pour in the vanilla and mix well. 

In a small bowl, combine the flour, baking powder and salt. 

Alternately, add some flour into the butter mixture, mixing just until incorporated. Then, mix some milk into the batter. Continue adding and alternating between the flour and milk. Mix after each addition just until incorporated, and end with the flour. 

Stir in the chopped pecans. 

Pour the cake batter into the prepared pan. Spread the batter out evenly in the pan.

Bake for 60 to 70 minutes, or until the cake tests done. Insert a toothpick in the center of the cake. If it comes out clean, the cake is done. 

Remove the cake from the oven. Place the cake on a cooling rack and allow the cake to cool in the pan for about 45 minutes. Then remove the cake from the pan and let it cool completely on a wire rack.

Make caramel frosting.

In a saucepan, melt the butter. Stir in the brown sugar and milk.  Cook and stir over medium heat until the mixture is almost boiling.  Remove from heat and allow to cool 10 minutes.

Stir in vanilla.

Using an electric mixer, beat in powdered sugar. Mix until the frosting is smooth. It should be like a thick syrup.  Drizzle the mixture over the cooled cake.  

Notes

You can replace half of the milk with coffee or espresso.

Home-Made Chocolate Cake with Frosting

I have trouble making a cake using a store bought cake mix. It will rise on one side of the cake pan, but stay thin on the other side. But when we make a cake from scratch, we never have that problem. The entire cake rises beautifully.

The other thing about store bought cakes is that you can eat the entire cake and not feel full. That is not good, especially when you read about how many calories are in a box cake. 

When we make a cake, we make it from scratch. In all honesty, it doesn’t take that much longer to make, and it tastes so much better.

Ingredients

1 3/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 c. unsweetened cocoa powder
2 c. sugar
2 eggs
1 c. milk
1/2 c. vegetable oil
1 tsp. vanilla
1 c. boiling water
1 to 2 tsp. instant coffee

Cooked Vanilla Frosting

3/4 c. flour
3/4 c. milk
3/4 c. sugar
3/4 c. butter or shortening
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease and flour two 9-inch round cake pans or one 13 x 9-inch cake pan. 

In a mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.  Whisk until thoroughly combined and there are no lumps of cocoa. 

Add the eggs, milk, oil, and vanilla.  Mix with a mixer on low speed to combine.  Turn the mixer to medium high and beat for 2 minutes. Turn the mixer off and scrape the sides and bottom of the bowl occasionally.

Combine the boiling water and instant coffee together.  Stir until the coffee dissolves.

With the mixer speed on low, pour in the boiling hot coffee.  The mixture will be very thin. Don't worry, as this is the way it is supposed to be. 

Pour in prepared cake pan. Bake for 30 to 35 minutes until done. Test the cake with a wooden toothpick to make sure it is done.  

Allow to cool. If you baked the cake in two round cake pans, allow them to cool in the pans for 10 minutes, then remove them to a rack to finish cooling. 

Frost when cool.

In a small saucepan, mix flour and milk together. Cook and stir over low heat until it becomes thick. It will be about the consistency of paste. Remove from heat and allow it to cool down. 

In a large mixing bowl, mix sugar, butter, and vanilla together until light and fluffy.

Add the cooled milk and flour mixture. Beat well.  The longer you beat it, the better and smoother the frosting will be. 

Frost the cooled cake.    

Pound Cake

This is a quick and easy Pound Cake using Homemade Baking Mix, cream cheese, and whole eggs. This recipe can easily be doubled to make 2 pound cakes.

Ingredients

1 1/2 c. Homemade Baking Mix or Bisquick
3/4 c. sugar
1/4 c. flour
1/3 c. butter or margarine
4 oz. cream cheese
3 eggs
1 tsp. vanilla
dash salt
powdered sugar

Directions

Heat oven to 350°. Grease the bottom only of a 9 x 5 x 3-inch loaf pan.

In a large mixing bowl, combine Homemade Baking Mix, (or Bisquick), sugar, flour, butter, cream cheese, eggs, vanilla and salt.  Mix on low speed, scraping the bowl often for about 30 seconds. 

Beat on medium speed for 4 minutes, scraping the bowl occasionally. 

Spread the mixture in the prepared loaf pan. 

Bake 55 minutes, or until a toothpick comes out clean when inserted in the center. Cool for 5 minutes, then invert the pan onto a wire rack.  Cool completely before serving.  Sprinkle with powdered sugar.

Easy Hawaiian Pineapple Cake

 This is our favorite cake to make. It is so easy to make, and it works well to take on a picnic.

Ingredients

1 c. butter or margarine, softened
2 c. sugar
2 egg, unbeaten
1 can (17 oz.) can crushed pineapple, undrained
1 1/2 teaspoon vanilla extract
2 tsp. baking soda
1 tsp. salt
3 c. sifted all-purpose flour
1 c. flaked coconut (optional)
1 c. packed brown sugar  

Directions

Heat oven to 350°. Grease and flour 13 x 9-inch cake pan.

Sift together flour, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. 

Add the pineapple, and vanilla.  The mixture may look curdled, but that is all right.  Mix well. 

Stir in the baking soda, salt, and flour. 

Pour the batter in the prepared pan. 

Combine flaked coconut and brown sugar together.  Sprinkle the mixture over the batter.

Bake for 35 to 40 minutes, or until cake springs back when touched lightly in the center. Serve warm or cold with whipped cream or ice cream. 

Easy Pumpkin Dessert

This is an easy pumpkin dessert that mixes up fast and tastes delicious. 

Ingredients

1 (15 oz. ) can pumpkin, solid pack
1 can evaporated milk
3 eggs
1 c. sugar or half brown sugar and half granulated sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. ground cloves
1 pkg yellow cake mix
3/4 c. butter, melted
1 1/2 c. walnuts, chopped (optional)
Whipped Cream

Directions

Preheat 350°. Grease a 13 x 9-inch cake pan. 

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. 

Pour the mixture into the prepared cake pan.

Sprinkle the dry cake mix over the top of the batter. 

Pour the melted butter over the top of the dry cake mix, but do not mix in. 

Bake for 1 hour and 15 minutes or until done.  You can test the cake to make sure it is done by inserting a knife in the center of the cake. If the blade comes out clean, the cake is done. 

You can use pumpkin pie spice instead of the cinnamon, ginger, nutmeg, allspice, and cloves. 

Serve with whipped cream if desired.

Lemon Pudding Cake

If you like lemon meringue pie, then you will love making and eating Lemon Pudding Cake. 

This is one of those recipes that people will think that it took you hours to complete, when it really only took you no time at all.  This is a delicious and light cake that gets mixed all together and baked in one pan. Then, as it bakes, it magically separates to make a pudding at the bottom of the pan.

Ingredients

4 eggs, separated
1 c. sugar, divided
1 1/2 c. butterrmilk
1/3 c. butter, melted
1/3 c. lemon juice
2 to 3 tsp. lemon zest
1 tsp. vanilla extract or lemon flavoring
1/2 c. flour
1/4 tsp. salt

Directions

Preheat oven to 350°.  Spray a 1 qt baking dish, an 8-inch square or round baking dish  or 6 to 7 ramekins with cooking spray. You will also need a cake pan to set the baking dish or ramekins into and be filled with water.

In a large bowl, beat egg yolks, buttermilk, melted butter, lemon juice, lemon zest, and vanilla extract until thoroughly combined. 

Stir in 3/4 cup sugar, flour and salt, and whisk until smooth.

Using an electric mixer, beat egg whites until soft peaks form. Beat in the remaining 1/4 cup sugar, until stiff glossy peaks form.  This takes about 1 to 2 minutes. 

Spoon about a third of the egg whites into the lemon cake batter and gently fold it in.  You'll want to be very careful in doing this, so you do not deflate the egg whites. If this happens, your cake will be very dense and flat. Carefully fold in another third of the egg whites. Then, gently fold in the remaining egg whites into the cake batter. 

Carefully pour the batter into prepared baking dish or divide it between the 6 ramekins. 

Place the baking dish or ramekins into the cake pan. Carefully pour water into the pan, being careful not to get any into the cake batter. Stop when the water is halfway up the sides of the baking dish or ramekins or about a half inch in depth. 

Place the baking pan into the oven. 

Bake for 35 to 45 minutes, or until the cake is set and lightly browned. Carefully remove the cake pan or ramekins from the water.  Cool 10 minutes. Sprinkle with powdered sugar if desired. Don't be alarmed if the cake sinks a bit, that is normal.

Moist Yellow Cake

Forget about buying a boxed cake mix at the store.  This cake is so easy and so good, you will never want to buy a mix again.  

You can save a lot of money and is just as easy to make!

Ingredients

1/2 c. butter
2 c. flour
1/4 tsp. salt
1 1/2 c sugar
2 1/2 tsp. baking powder
1 c. milk
4 eggs
3 tsp. vanilla
3 tsp. vegetable oil

Frosting

2 sticks butter, softened
3 1/2 c. powdered sugar
3 tsp. vanilla
2 to 4 Tbs. milk

Directions

Preheat oven to 350°.  Grease and flour two 8-inch round cake pans or  one 13 x 9-inch cake pan. You can also just grease the pans and then line them with parchment paper for easy removal from the pans. If you want to make cupcakes, this recipe is perfect for those as well. Just line with paper baking cups.

In a large mixing bowl, cream the butter on medium speed for 1 to 2 minutes.

Add flour, salt, sugar, and baking powder.  Mix for 30 seconds.  Be careful to start on low speed, otherwise you will have flour all over the kitchen. 

Add milk, eggs, vanilla, and vegetable oil. Beat on medium-high speed for 1 minute.

Pour batter into prepared pan or pans.

For 8-inch pans, bake 20 to 25 minutes. A 9 x 13-inch baking pan, bake 30 to 38 minutes.  If you are making cupcakes, check them after 15 minutes.  Cake is done when a toothpick inserted in the center comes out clean.  

Remove from oven and cool.  If you are using the round cake pans, allow them to cool in the pans for 15 minutes, then carefully turn them out and cool on wire racks.  Frost when cool.

Prepare frosting by beating butter for 1 minutes until it is smooth and creamy. 

Gradually add powdered sugar. Stop the mixer occasionally to scrape down the sides of the bowl with a spatula.   

Mix in the vanilla.  

Beat in the milk, one tablespoon at a time, until you have the consistency that you want.  Frost the cake, cut, serve and enjoy.

Easy Strawberry Cake From Scratch

You can use fresh or frozen strawberries for this cake.  If using frozen strawberries, be sure to thaw them first before using. Then chop them up or mash them to make a purée.

Ingredients

1 c. butter, softened
1 3/4 c. sugar
1 Tbs. vanilla
1 (3 oz.) package strawberry jello
4 eggs, room temperature
2 3/4 c. flour
2 1/2 tsp. baking powder 
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk, room temperature
2 c. strawberries,  divided. Use half for the cake and the other half for frosting. If not frosting the cake, use only 1 c. strawberries to make purée

Frosting

1 c. butter
1 tsp. vanilla
3 to 4 c. powdered sugar
1/2 c. strawberry pureed

Directions

Make strawberry purée. Blend the strawberries in a blender, food processor or a handheld emulsion blender. Pour the into a saucepan and bring to a boil.  Boil gently for about 20 minutes, or until the contents are reduced by half. You should have about 1 cup strawberry purée total. Cool mixture completely.

Preheat oven to 350°.  Grease and flour the bottom of a 13 x 9-inch cake pan, or two 8-inch round cake pans. 

In a large mixing bowl, combine butter, sugar, vanilla and jello. Beat until light and fluffy and the mixture is smooth. 

Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine salt, baking powder, baking soda and flour.

Alternately, add milk and flour to the jello mixture, beginning with milk and ending with milk. Beating well after each addition. 

Gently fold in 1/2 cup of the cooled strawberry purée.

Pour the batter into the prepared pan or pans. 

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

Prepare Strawberry Frosting

In a small bowl, beat butter and 3 c. powdered sugar together until thoroughly mixed together.

Mix in salt, vanilla extract and milk.   Beat until light and fluffy. You can add more powdered sugar if the frosting is too thin, or add a little more milk if the frosting is too thick.

Stir in 1/2 cup strawberry purée that you made earlier.

Spread frosting over cooled strawberry cake.